Sausage Lasagna Soup: A Classic Italian Twist
This dish has taken the internet by storm, and for good reason. It’s a bit easier to make than your traditional lasagna, and it’s perfect for meal prepping. This meal provides the cozy hug some of our weekly dinner nights crave.
Ingredients
- 1 tbsp olive oil
- 1 lb italian sausage (mild, or spicy)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes crushed (optional)
- 1 tbsp tomato paste
- 1 28oz can tomatoes crushed
- 4 cups broth chicken or vegetable
- 1 tsp italian seasoning
- 1/2 tsp dried basil
- 1 pinch salt/pepper to taste
- 8-10 lasagna noodles broken into pieces
- 1/2 cup ricotta cheese
- 1 cup mozzarella shredded
- 1/4 cup parmesan grated
- 1 bunch basil or parsley for garnish
Instructions
- Brown the sausage: In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it into crumbles, until browned. Remove excess fat if needed.
- Sauté the aromatics: Add onion, garlic, and red pepper flakes (if using) to the pot. Cook until softened, about 3-4 minutes.
- Build the broth: Stir in tomato paste, crushed tomatoes, broth, Italian seasoning, basil, salt, and pepper. Bring to a gentle boil.
- Cook the noodles: Add broken lasagna noodles to the pot. Simmer for 12-15 minutes, stirring occasionally, until noodles are tender.
- Cheese swirl: While soup simmers, mix ricotta, mozzarella, and Parmesan in a small bowl.
- Serve it up: Ladle soup into bowls. Add a generous spoonful of the cheese mixture on top of each serving. Garnish with fresh basil or parsley.
Notes
Estimated Nutrient Facts:
- Calories: 850 kcal
- Protein: 35 g
- Total Fat: 54 g
- Carbohydrates: 57 g